Easy Lamb and Pesto Lasagne |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
I literally threw this together at the last minute when my husband was coming home early from work one night. We really enjoyed it, and I hope you do as well. This could easily work with beef, it's just that I had ground lamb on hand that evening, and we both liked the flavor. Ingredients:
2 red onions, chopped |
2 garlic cloves |
1 tablespoon olive oil |
1 1/2 lbs lean ground lamb |
2 teaspoons dried italian herb seasoning (mine has fennel, basil, oregano, red pepper flakes, and rosemary) |
1 teaspoon oregano (we like oregano, so i add extra) |
1 (8 ounce) jar tomato sauce |
2 teaspoons balsamic vinegar |
1/4 teaspoon sugar |
1/2 teaspoon cayenne pepper |
1/4 teaspoon salt (roughly) |
1/4 teaspoon black pepper |
1/2 cup fresh basil leaf |
5 garlic cloves |
1 teaspoon olive oil |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 cups low fat cottage cheese |
1/2 cup parmesan cheese, grated |
lasagna noodle |
8 ounces mozzarella cheese, sliced |
1/2 cup parmesan cheese |
Directions:
1. Preheat oven to 350°F.
2. Meat sauce:.
3. Saute onions and garlic until translucent.
4. Add lamb and seasonings, incorporating into onion mix; brown.
5. Drain off any additional fat the lamb throws.
6. Add jar of sauce, balsamic, sugar and cayenne pepper.
7. Season with salt and pepper to taste.
8. Cheese sauce:.
9. Put basil leaves, garlic, olive oil and salt in a Cuisinart; pulse until pesto consistency.
10. Stir pesto into cottage cheese, season with any additional salt and pepper to taste.
11. Assembly:.
12. It's really up to you, I usually do meat- mozzarella -noodles -cottage cheese- noodles- meat- mozzarella- parmesan.
13. Cover with foil and bake 20 minutes, then uncover and bake until golden and bubbly.
|
|